haloumi and zucchini sandwich

Non of this roll-it-in-breadcrumbs nonsense.

This salty, rubbery hunk is a greek cheese which is dredged in flour, fried and served in a ‘saganaki’ skillet.

Here’s what a rumble through the fridge unearthed: more zuccchini (see last week) and a slab of haloumi. The fruit bowl yielded the last of the cherry tomatoes and a red pepper. There was half a baguette lying (forgotton) on top of the fridge.

This is one of the finest sandwiches of my life!

6-8 oz / 170-225g slab of haloumi cheese

2 zucchini

1 egg

1 cup breadcrumbs

1/2 cup plain flour

handful cherry tomatoes

1 red pepper

olive oil

slice the cheese into 4 x 1/4 inch (1/2 cm) slices

slice the zucchini lengthwise into thin strips, sprinkle with a little salt

tip the flour into a wide, shallow bowl or plate

pat the zucchini dry with a couple of sheets of paper towel

dredge the cheese slices and zucchini strips(ie dust) with flour

beat the egg and coat the zucchini slices with it (I break the egg into an old yoghurt container, I add the zucchini slices vertically, put the lid on and give everything a good shake…tada! clean hands!!)

toss the zucchini into the breadcrumbs (another yoghurt container or plastic bag makes a clean-hand job of it)

heat 2 small skillets. Add a dot of oil into the pan for the cheese and a good splash in the pan for the zucchini

toss the bread into a warm oven to get nice and crispy (give it a mad dash under the cold water faucet first for extra crispness)

sear the cheese on each side until various shades of gorgeous brown. Do likewise with the zucchini, though they will take a little longer.

slice the red pepper into thin rounds and toss them into the pan with the cheese. There should be room for both.

pile everything onto the split baguette, top with fresh cherry tomatoes (sliced to prevent the embarrassing squirt factor) and enjoy!

zucchini pie

A quick shuffle in the fridge revealed a bag of zucchini lurking in the crisper. A curmudgeonly old hunk of Feta and a few eggs joined the fray. As did a shady couple of sheets of puff pastry in the freezer.

The battle was brief but glorious. I had the grater on my side.

Just long enough in a hot oven to bronze and swell the pastry (and set the eggs)

Perfect with a few stray leaves of arugula and a few peppery discs of radish.

Happy Monday!

ingredients:

2 lb (7-8 small) zucchini

6 scallions (half an onion finely diced makes a good substitute)

6 eggs (+ 1 optional)

1 tspn dried mint

pinch dried thyme & oregano (negotiable)

1/4 cup fresh dill / 1 tblspn dried dill

2 tblspns flour

10 oz feta cheese (Bulgarian preferably; it has less salt)

1 tspn baking powder

1 + 1 tspn salt flakes

1 tspn each pepper and chili flakes

2 sheets puff pastry (preferably all butter)

1 tblspn bread crumbs

1 tblspn grated parmesan cheese

preheat oven to 425f / 220c

remove the pastry from the freezer and set aside to thaw

grate the zucchini (minus their tops n’ tails)

sprinkle 1 tspn salt over the grated zucchini and give everything a tumble and shake in a bowl or a bag. Allow the zucchini to sit whilst you get on with the rest. The salt is going to draw some excess water from the zucchini.

break 6 eggs in a large mixing bowl, whisk or beat until the yolks and whites are well blended

crumble in the feta, add the herbs, chopped scallions (green tops too), flour, baking powder, salt , pepper and chili flakes. Mix to combine.

squeeze the zucchini to remove as much liquid as possible. I do this by mounding it all in the middle of a clean dish cloth, I gather the edges and wring the enclosed zucchini into a ball over the sink. The water is easily extracted.

mix the zucchini into the egg mixture

line a baking dish (11 x 13) with the pastry sheets. I place then diagonally and overlapping so that they cover the bottom and sides of the dish. Allow any extra pastry to drape over the sides for now.

break the additional egg into the pastry lined pan and give it a little roller-derby ride. The egg white will lightly coat the pastry so that it doesn’t get waterlogged as it bakes and it will glaze the exposed bits so they brown beautifully. Roll the egg out of the dish and into a small cup.

pour the batter into the pie dish and smooth down. Create a small, round indentation in the centre and pour the roller-derby egg into it. You get points if you manage to do this without breaking the yolk (I didn’t)

sprinkle the mixed breadcrumbs and parmesan over the top and, for extra points, stud with a handful of halved cherry tomatoes.

bake about 30 minutes.